🌯 Chicken Bell Pepper Ranch Burritos
Creamy, zesty, and satisfying—these burritos bring together tender shredded chicken, colorful bell peppers, melty cheese, and ranch dressing for a quick meal the whole family will love.
📋 Ingredients (Makes 4–5 Burritos)
2 cups cooked chicken, shredded (rotisserie chicken works well)
1 cup bell peppers, chopped (use a mix of red, yellow, and green for color)
1 tablespoon olive oil or butter
½ cup ranch dressing
1 cup shredded cheddar cheese (or a Mexican blend)
½ teaspoon garlic powder
Salt and black pepper, to taste
4–5 large flour tortillas
🔪 Instructions
1. Cook the Bell Peppers
Heat olive oil or butter in a skillet over medium heat.
Add chopped bell peppers and sauté for 4–5 minutes until slightly softened and lightly browned.
Season with garlic powder, salt, and pepper.
2. Mix the Filling
In a large mixing bowl, combine shredded chicken, sautéed bell peppers, ranch dressing, and cheese.
Stir until evenly coated and creamy.
3. Assemble the Burritos
Warm tortillas slightly in the microwave or a skillet for easy rolling.
Spoon a generous portion of the filling onto each tortilla.
Roll into burritos: fold in the sides and then roll tightly from the bottom up.
4. Optional: Toast the Burritos
Heat a clean skillet over medium heat.
Place burritos seam-side down and cook for 2–3 minutes per side until golden brown and slightly crisp.
🍽️ Serve With:
Extra ranch or hot sauce for dipping
A side salad, chips and salsa, or Mexican rice
Pickled jalapeños or fresh avocado slices
🧊 Storage Tips:
Refrigerate: Wrap tightly and store for up to 3 days.
Freeze: Wrap in foil or plastic wrap and freeze for up to 2 months.
Reheat: Microwave for 1–2 minutes or toast in a pan for a crispy finish.
🔄 Variations:
Spicy: Add hot sauce or diced jalapeños to the mix.
Veggie-loaded: Mix in corn, black beans, or spinach.
Low-carb: Use low-carb tortillas or wrap in romaine lettuce leaves.
Swap protein: Try ground turkey, leftover steak, or tofu.